Chingri Malai Curry
This creamy, fragrant Bangladeshi prawn curry is a beloved dish, traditionally served with rice. It features succulent prawns simmered in a rich coconut milk-based sauce, aromatic with ginger, garlic, and a blend of spices. The malai (cream) refers to the luxurious texture imparted by the coconut.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 483 kcal
Allergen information: may contain crustaceans, fish, and mustard. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gprawn, shelled and deveined, tails on or off
- 0.5 tspturmeric powder
- 0.5 tspsalt
- 3 tbspmustard oil
- 2 pcsbay leaf
- 1 pcscinnamon stick, 1-inch (2.5 cm)
- 3 pcsgreen cardamom, lightly crushed
- 3 pcsclove
- 1 pcsyellow onion, finely chopped
- 1.5 tbspginger garlic paste
- 1 tspcumin powder
- 1 tspcoriander powder
- 0.5 tspchili powder
- 400 mlcoconut milk, full-fat
- 0.5 cupwater
- 0.5 tspsugar
- 0.5 tspgaram masala
garnish
- 2 pcsgreen chili, slit lengthwise
Equipment
kadai · large pan
The method
Step by step
- 1
Marinate the prawns with turmeric powder and salt for at least 15 minutes.
About 15 min
Cook’s note: For best flavor, marinate for up to 30 minutes in the refrigerator.
- 2
Heat mustard oil in a large pan or kadai over medium heat until it just begins to smoke lightly.
About 2 min
Cook’s note: Mustard oil needs to be heated until it just smokes to remove its pungent raw flavor.
- 3
Lightly fry the marinated prawns for 1-2 minutes per side until they just turn pink. Do not overcook them at this stage.
About 4 min
Cook’s note: Frying quickly helps seal in the juices; they will finish cooking in the curry.
- 4
Remove the prawns from the pan and set aside, leaving the oil in the pan.
About 1 min
- 5
Add the bay leaf, cinnamon stick, green cardamom, and cloves to the same oil and sauté for 30 seconds until fragrant.
About 1 min
Cook’s note: Be careful not to burn the whole spices.
- 6
Add the finely chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
About 7 min
Cook’s note: Stir frequently to ensure even cooking and prevent burning.
- 7
Stir in the ginger garlic paste and cook for another 2 minutes until the raw aroma disappears.
About 2 min
- 8
Reduce the heat to low and add the cumin powder, coriander powder, and chili powder. Cook for 1 minute, adding a splash of water if the spices stick to prevent burning.
About 1 min
Cook’s note: Cooking dry spices on low heat helps bloom their flavors.
- 9
Pour in the coconut milk and water, stirring well to combine with the spice mixture. Bring the curry to a gentle simmer.
About 5 min
Cook’s note: Continuously stir the coconut milk as it heats to prevent it from curdling.
- 10
Add the sugar and adjust salt to taste, if needed.
About 1 min
- 11
Return the fried prawns to the simmering curry and cook for 3-5 minutes, or until the prawns are fully cooked through and the sauce has slightly thickened.
About 5 min
Cook’s note: Avoid overcooking the prawns, as they can become rubbery.
- 12
Stir in the garam masala and the green chilies.
About 1 min
Cook’s note: Adding garam masala at the end preserves its fresh aroma.
- 13
Remove from heat and let it rest for a few minutes before serving.
Per serving
Nutrition
- Calories
- 483.4kcal
- Protein
- 33.2g
- Carbs
- 12.2g
- Fat
- 39.2g
- Fibre
- 4.1g
- Sugar
- 4.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Chingri Malai Curry in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, adding a splash of water or coconut milk if the sauce is too thick.
More recipes
All recipesappetizer
Classic Tzatziki
This classic Greek tzatziki is a vibrant, cooling dip featuring thick strained yogurt, crisp cucumber, pungent garlic, and aromatic dill. Its creamy texture and refreshing flavor make it an ideal accompaniment for grilled meats, fresh vegetables, or warm pita bread.
45 min 170 kcalappetizer
Assorted Venetian Cicchetti
Transport your taste buds to Venice with these vibrant, bite-sized cicchetti, perfect for an elegant appetizer spread. Featuring three distinct flavor profiles—sweet fig and savory prosciutto, pungent gorgonzola with earthy walnuts, and creamy ricotta with roasted red pepper and fresh basil—these crispy bread toasts offer a delightful array of textures and tastes.
40 min 354 kcaldessert
Revani
Indulge in Revani, a classic Turkish semolina cake, celebrated for its incredibly moist and tender crumb. This delightful dessert is infused with bright lemon and orange zest, then generously soaked in a fragrant, sweet syrup, offering a perfect balance of richness and refreshing citrus notes.
2 hr 40 min 710 kcaldessert
Vegan Baklava
This vegan baklava features layers of crisp phyllo dough embracing a fragrant nut filling, all drenched in a sweet, spiced syrup. It's a delightful and indulgent dessert that's surprisingly easy to make at home. Perfect for special occasions or a sweet treat.
5 hr 45 min 536 kcalmain course
Tlayudas with Black Beans and Cheese
This recipe creates crisp tlayudas, large Oaxacan tortillas, topped with a flavorful black bean spread, fresh vegetables, and cheese. It's a satisfying and customizable meal, perfect for a casual dinner.
45 min 662 kcalappetizer
Grilled Hamachi Kama with Ponzu
This recipe features hamachi kama, the collar section of yellowtail, grilled until tender and juicy. A simple ponzu dipping sauce complements the rich, fatty fish. It's an easy yet elegant appetizer.
25 minmain course
Traditional Beef Giouvetsi
This comforting Greek dish features tender beef stewed in a rich tomato sauce, baked with orzo pasta until deeply flavorful. It's a hearty and satisfying one-pot meal perfect for a family dinner.
2 hr 30 min 719 kcal